Chicken a la Queen?

Well I decided to use up the last of the chicken I had in the fridge as well as some veggies I have had sitting around for too long. Being that it rained hard all day today I thought this recipe by Rachael Ray sounded good.

So I set to work on this recipe - chopping the veggies.
Easy to follow, however I decided to use a can of cream of chicken soup instead of the heavy cream. I also did not add asparagus as I didn't have any at home. I halved the recipe for two of us but forgot to half the chicken stock so my recipe came out like chicken a la queen soup. I served it with some store bought oven ready biscuits and some apple juice.
It was comforting and yummy but would like to see it more creamy next time.

Cheesy Chicken Enchilada Soup

I have been experimenting with soups since moving out to the Pacific Northwest, as with the rain comes yummy weather for soups! What I like most about soups is the creamy or cheesy type of soup that "sticks to your ribs" as my dad would say and leaves you full for a long time. The latest experiment was a slow-cooker Cheesy Chicken Enchilada Soup:



Recipe:

1 can pinto beans
1 can creamed corn
1 can cream of chicken soup
1 can of mild enchilada sauce (average heat)
1 can nacho cheese soup
1 can diced tomatoes
2 boneless, Skinless Chicken Breasts
a dash each of cumin, chili powder, salt, and pepper

Dump all ingredients but chicken into crop pot, add chicken breasts and push them down so they are covered in the liquids. Cook on low setting for 8 hours, or high setting for 4 hours. When chicken is cooked through, pull the breasts out and shredded the meat back into the soup.

Serve with shredded cheese, sour cream, and tortilla chips for scooping!


What I thought:

I loved it! I love the flavors and that you can taste the enchilada sauce. I also like the way it tastes with tortilla chips and cheese. When making it again I would add a can of diced green chiles or some jalepeno (seeded and cored) for more heat. I will be making this again!